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copyright  Chipo Muponisi

Dec.16.11

 

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Whisking Method

WHISKING METHOD

Historical hobby

When I was young—during my primary and secondary school—I loved baking. Whisking cakes was one of my favorite methods. Today, I decided to relax by baking a cake in 30mins. I thought I had forgotten how to whisk a cake, but it felt like swimming after many years.

 

What is whisking?

Whisking method means making a cake without using baking power.  Instead, you use the egg whites and sieve flour to introduce air into the flour dough to help it rise into a soft-fluffy sponge cake.  I do not like much butter and sugar, so I reduce tremendously the amount of sugar from 1 teacup to 2 tablespoons, and use 20g of butter instead of 100g. I have excellent results: tasty, fluffy and healthy.

 

Ingredients:

200g cake flour

2 tablespoons

20g butter

4 eggs

A Pinch of salt

  • Sieve 200g flour into a bowl, making sure that you are shaking the sieve very much to introduce air into the flour
  • Add a pinch of salt and sugar to the sieved flour and mix well
  • Separate the egg yolks from the egg whites
  • Add sugar and egg yolks into a mixed bowl and mix well into a creamy texture
  • Add   butter into the sugar-egg mixture, and mix well into a creamy texture
  • Introduce the flour into the creamy mixture, bit by bit, and mix well
  • If the texture is too hard…add 2 teaspoons of milk/water
  • Whisk the egg whites into big bubbles
  • Pour the egg whites into the creamy mixture, folding in, quickly, bit  by bit
  • Scoop the mixture into your baking tin, pushing the centre downwards
  • Bake at a moderate  temperature 160/170◦ for 15mins

This Cake serves 8 people.

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Chipo Muponisi

©November 30, 2011

By chipo muponisi Posted in PASTRY